Malabari Parantha-SK Khazana

Ingredients list for Malabari Parantha-SK Khazana

• 1 1/2 cups Refined flour (maida)
• to taste Salt
• 2 tablespo as required Oil
• for brushi Ghee

Method

1. Mix together wheat flour, refined flour, salt and 1 tablespoon oil in a bowl. Add water, little by little, and knead to a soft dough. Add 1 tablespoon more oil and knead again. Cover with a damp muslin cloth and set aside to rest for 10-15 minutes.
2. Dust worktop with some flour.
3. Divide the dough into equal portions and roll out into thin discs on the dusted worktop.
4. Brush some ghee, dust some flour, make pleats and roll into roundels. Dust some flour and roll out into paranthas.
5. Heat a non-stick tawa. Place the paranthas, one by one, and roast till evenly done from both the sides, basting with ghee.
6. Serve hot with Malabari curry.